Xi Hu Long Jing

Xi Hu Long Jing (西湖龙井, Xīhú lóngjǐng) ingenye yamathe amahle kakhulu aseShayina, ehola uhlu lw’ “Amati Ayishumi Adumile AseShayina” (中国十大名茶, Zhōngguó shí dà míngchá). Leli tiye eliyisicaba elinezimpawu eziyisisekelo ezine — umbala oluhlaza (色绿), iphunga elimnandi (香郁), ukunambitheka okuthambile (味醇) nokuma okuhle (形美) — limelela ubunkimbinkimbi bamasiko etiye esifundeni saseWest Lake futhi liwumkhiqizo onophawu lwendawo (地理标志产品, dìlǐ biāozhì chǎnpǐn), olondolozwe yizinga likahulumeni GB/T 18650.

1. Ukuhlukaniswa kanye Nemvelaphi:

• Uhlobo: Itiye eliluhlaza (elingabiliswanga). Lingenye yamatiye aluhlaza afakwe emanzini abilayo futhi amiswe isicaba (炒青绿茶, chǎoqīng lǜchá) anomumo oyisicaba (扁形绿茶, biǎnxíng lǜchá).

• Isigaba: Lihola uhlu lw’ “Amati Ayishumi Adumile AseShayina” (中国十大名茶, Zhōngguó shí dà míngchá). Liwumkhiqizo onophawu lwendawo (地理标志产品, dìlǐ biāozhì chǎnpǐn). Ngo-2008 ubuchwepheshe balo bokukhiqiza babhalwa kuRejistri Yesibili Yempahla Yamasiko Engaphatheki Ezingeni Likahulumeni le-PRC, kwathi ngo-2022 kwabhalwa Ohlwini Lwamagugu Engabonakali Yesintu ye-UNESCO ngaphansi kwesiphakamiso ‘Amasu Endabuko Okukhiqiza Itiye LaseShayina kanye Nemikhuba Ehlobene Nawo.’

• Imvelaphi: China, isifundazwe saseZhejiang (浙江, Zhèjiāng), idolobha laseHangzhou (杭州, Hángzhōu), indawo ezungeze ichibi laseWest Lake (西湖, Xīhú). Indawo yokukhiqiza ihlanganisa izifunda zaseXihu, Xiaoshan, Yuhang kanye nezinye izifunda eziyi-18 ze-Hangzhou, ezihlukaniswe izigodi ezintathu ezinkulu: Xihu (西湖), Qiantang (钱塘) noYuezhou (越州). Itiye elisuka endaweni yaseXihu kuphela elinelungelo lokubizwa ngegama eliphelele elithi ‘Xi Hu Long Jing’.

• Izixhumanisi Zejografi: Cishe i-30°15′ yobubanzi obusenyakatho, 120°10′ wobude obusempumalanga.

2. Umlando kanye Nokubaluleka Kwamasiko:

• Umlando: Umlando we-Long Jing uneminyaka engaphezu kwe-1200, futhi uchaza kahle ngomusho wendabuko othi: ‘Igama laqala ngesikhathi se-Song, laduma nge-Yuan, lakhula nge-Ming, lafinyelela incopho nge-Qing’ (始于宋，闻于元，扬于明，盛于清). Ubufakazi bokuqala obubhaliwe mayelana nokutshalwa kwetiye kulesi sifunda buvela ku-Lu Yu (陆羽, Lù Yǔ): encwadini ‘I-Canon Yetiye’ (茶经, Chá Jīng), eyabhalwa ngesikhathi se-Tang (618–907), ukhuluma ngokuthi itiye lalikhiqizwa emathempelini i-Tianzhu (天竺) ne-Lingyin (灵隐) endaweni ezungeze i-Hangzhou. Ngesikhathi se-Northern Song (960–1127), amatiye endawo i-‘Xianglin’ (香林茶), i-‘Baiyun’ (白云茶) ne-‘Baoyun’ (宝云茶) ayesevele ethunyelwa enkantolo njenge-‘gongcha’ (贡茶, gòngchá — itiye lesipho), kanti imbongi u-Su Dongpo (苏东坡, Sū Dōngpō) yancoma itiye lase-Hangzhou ngezinkondlo. Kwakungesikhathi se-Northern Song lapho umonbi u-Biancai (辩才, Biàncái) eyasungula amasimu etiye ethafeni le-Mount Shifeng (狮峰) eduze nedolobhana lase-Longjing, okubhekwa njengerekhodi lokuqala elibhaliwe lokutshalwa nokukhiqizwa kwetiye kuleli dolobhana.

  U-Long Jing wazuza udumo olukhulu kakhulu ngesikhathi sobukhosi bakwa-Qing (1644–1912). Umbusi u-Qianlong (乾隆, Qiánlóng) wehlela e-Longjing amahlandla amane, wabhala izinkondlo zetiye futhi wanikeza izihlahla zetiye eziyishumi nesishiyagalombili ngaphandle kwethempeli laseHugongmiao (胡公庙) e-Mount Shifeng isimo ‘setiye lombusi’ (御茶, yùchá) — itiye elivela kulezi zihlahla lalenzelwe inkantolo yombusi kuphela.

  Ezikhathini zesimanje, u-Long Jing uqhubeke nokwanda udumo: ngo-1915 wathola indondo yegolide eMbukisweni Womhlaba wasePanama-Pacific. Ngo-2022, ubuchwepheshe bokukhiqiza i-Xi Hu Long Jing ngaphansi kwesiphakamiso ‘Amasu Endabuko Okukhiqiza Itiye LaseShayina kanye Nemikhuba Ehlobene Nawo’ (中国传统制茶技艺及其相关习俗) babhalwa Ohlwini Lwamagugu Engabonakali Yesintu ye-UNESCO.

• Igama:

  • ‘Xi Hu’ (西湖) — ‘I-West Lake’, kukhomba imvelaphi yendawo yetiye.
  • ‘Long Jing’ (龙井) — ‘Umthombo Kadrako’. Kunezinganekwane eziningana ezichaza leli gama:
    • Inganekwane ngodrako: Edolobhaneni lase-Long Jing (龙井村, Lóngjǐng Cūn), elisemfuleni we-Mount Shifeng, kwakukhona umthombo wasendulo, lapho ngokwesiko kwakuhlala udrako owayekwazi ukuletha imvula. Abantu bendawo babefika emthonjeni bezokhulekela umswakama eminyakeni eyomile.
    • Ukuhamba kwamanzi: Ngokwesinye isichasiso, igama lihlobene nokuhamba okungavamile kwamanzi emthonjeni: lapho kunyakaziswa, kwakuba khona iphethini egosheme ebusweni, efana nokuhamba kukadrako.
    • Umumo wamaqabunga: Kukhona futhi incazelo exhuma igama nomumo oyisicaba nobuhle weqabunga letiye, ofana nokugoba komzimba kukadrako.

• Ukubaluleka kwamasiko: U-Long Jing ungumfanekiso wase-Hangzhou naso sonke isifundazwe sase-Zhejiang, futhi uyingxenye ebalulekile yesiko lezincwadi, lobuhle kanye nefilosofi yaseShayina. Itiye livame ukunikezwa njengesipho sikahulumeni ezivakashini zakwamanye amazwe. Njalo ngonyaka, e-Hangzhou kuba nomkhosi wokuvuna i-Long Jing, kanti idolobha linesihloko esingekho emthethweni esithi ‘inkomponi yetiye’ (茶都, chádū) laseShayina.

3. Incazelo Yezitshalo kanye Nezimbiwa Zokukhiqiza:

• Uhlobo / Cultivar: Amacultivar amaningana esihlahla setiye Camellia sinensis var. sinensis asetshenziswa ekukhiqizeni i-Xi Hu Long Jing:

  • Longjing Quntizhong (龙井群体种, Lóngjǐng Qúntǐzhǒng) — uhlobo lwendawo oludabuka (群体种 — olutshalwa ngembewu). Lunokungaphatheki kahle ezimweni ezinzima, lukunikeza iphunga eliyinkimbinkimbi nelinenqwaba yepeleti yezimbali. Ukuvuna kuqala emva kwe-Qingming (清明, Qīngmíng), okungukuthi akukho ngaphambi kokuqala kuka-Ephreli. Kwaziswa ochwepheshe ngokujula nobunkimbinkimbi bokunambitheka. Itiye lasentwasahlobo elivela kulolu hlobo liqukethe cishe u-3.7% wama-amino acid, 18.5% we-polyphenol, 12.1% wama-catechin kanye no-4.0% we-caffeine (kweqabunga elomile ngokwezinga elithi ‘iqhwa elilodwa, amaqabunga amabili’).
  • Longjing 43 (龙井43, Lóngjǐng 43) — uhlobo lwembewu yesitolo, olwasungulwa yi-Tea Research Institute ye-Chinese Academy of Agricultural Sciences. Lungewasekuqaleni kakhulu (特早生, tè zǎoshēng): ukuvuna kuqala ekupheleni kuka-March. Amaqabunga afana futhi anomumo omuhle, iphunga licacile, lihlanzekile, linethoni ebonakalayo yebhontshisi eluhlaza (豆香, dòuxiāng). Namuhla, lolu hlobo yilo olusetshenziswa kakhulu ekukhiqizeni i-Long Jing.
  • Longjing Chang Ye (龙井长叶, Lóngjǐng Chángyè) — ‘Iqabunga Elide le-Long Jing’, elihlukaniswa ngomumo omude wamaqabunga.
  • Jiukeng Zhong (鸠坑种, Jiūkēng Zhǒng) — uhlobo lwasendulo lwendawo olusuka endaweni yase-Jiukeng, oluyivelakancane futhi oluhlonishwa abaqoqi.

• Ukuvuna: Ukuvuna kuqala entwasahlobo yokuqala. Elikhulu kakhulu itiye elivunwa ngaphambi komkhosi we-Qingming (清明, Qīngmíng; ~5 Ephreli) — itiye elibizwa ngokuthi ‘mingqiancha’ (明前茶, Míngqián chá). Lakhiwe ama-bud amnene kakhulu — amaqhwa aphelele noma iqhwa elilodwa neqabunga elilodwa elisanda kuvela, linethoni epholile futhi lingeyesigaba esiphakeme kakhulu sekhwalithi. Itiye elivunwa ngaphambi kwe-Gu Yu (谷雨, Gǔyǔ; ~20 Ephreli) — ‘yuqiancha’ (雨前茶, Yǔqián chá) — lakhiwe iqhwa elilodwa elinamaqabunga elilodwa noma amabili, linikeza ukunambitheka okugcwele futhi okuqinile, kanti futhi lithengeke kakhulu.

• Izinga lokuvuna: Ngokwendabuko, kuvunwa iqhwa elilodwa kanye neqabunga elilodwa noma amabili angaphezulu (一芽一叶, yī yá yī yè noma 一芽二叶, yī yá èr yè). Ezinhlobonhlobo eziphakeme — iqhwa kuphela elineqabunga elilodwa elisanda kuvuleka, noma amaqhwa kuphela.

• Okudingekayo kwezimbiwa: Kusezingeni eliphezulu kakhulu. Kusetshenziswa amaqhwa anobumnene, angonakalanga, asayizi efanayo, ngaphandle kwamaqabunga amahhadlahhadla, iziqu noma okungcolile. Izimbiwa ezisanda kuvunwa kufanele zigaywe ngosuku olufanayo.

4. Indawo kanye Nezici Zokutshala:

• Isimo sezulu: I-Hangzhou isendaweni yesimo sezulu esishisayo esinomswakama. Izinga lokushisa lonyaka jikelele licishe libe ngu-16°C, imvula yonyaka icishe ibe ngu-1500 mm, umswakama ophakeme ungaphezu kuka-78%. Entwasahlobo, lesi sifunda sivame ukumbozwa inkungu, izinga lokushisa lishintsha ngamadigri angu-8–12°C ngosuku, okuvuna ukuqunjelwa kwe-L-theanine (i-amino acid yetiye) emaqabungeni. Isisho sendawo sichaza lesi simo sezulu esincane ngokuthi: ‘Lapho kucwazimulile — ekuseni nakusihlwa inkungu igcwele yonke indawo, lapho kuguqubala — izintaba zisemafini usuku lonke’ (晴时早晚遍地雾，阴雨成天满山云).

• Ukuphakama: Amamitha ayi-100–800 ngaphezu kolwandle. Iningi lamasimu etiye akumaphuzu ayi-100–200 m emaqeleni.

• Inhlabathi: Inhlabathi ebomvu ene-asidi encane (红壤, hóng rǎng) ene-pH engu-4.5–6.0, ecebile ngezinto eziphilayo namaminerali. Ubumuncu kanye nokwakheka kwamaminerali enhlabathini kudlala indima ebalulekile ekwakheni iphrofayli yokunambitheka kwetiye.

• Izifunda zokukhiqiza kanye nezifunda ezincane eziyinhloko (核心产区):

  • Shifeng Shan (狮峰山, Shīfēng Shān) — ‘Inhlonhlo Yengonyama’: Ibhekwa njengendawo engcono kakhulu ye-Long Jing. Itiye elivela kule ndawo linombala oyisipesheli we-rice engacashaziwe (糙米色, cāomǐ sè) — okunombala ophuzi-oluhlaza, ukunambitheka okususile nokugcwele okunephunga le-orchid.
  • Longjing Cun / Wengjiashan (龙井村/翁家山, Lóngjǐng Cūn / Wēngjiāshān): Indawo yomlando yemvelaphi yetiye. Iqabunga liyisicaba, libushelelezi; ukunambitheka kupholile, kumnandi futhi kuthambile.
  • Meijiawu (梅家坞, Méijiāwù): Idolobhana likatiye elikhulu kakhulu. Itiye lihluke ngombala oluhlaza ocwebezelayo, umumo wamaqabunga oqondile kanye nephunga elihlanzekile nelihlala njalo.
  • Yunqi (云栖, Yúnqī): Itiye elinamaqabunga alinganayo, afanayo kanye nephunga elizwakala libhontshisi.
  • Hupao (虎跑, Hǔpǎo): Itiye elinokukhanya okucacile, okulula kanye nokunambitheka okumnandi okuhlala isikhathi eside. Ngokuhlangana namanzi omthombo wasendaweni wase-Hupao, lakha ‘amaparele amabili ase-Hangzhou’ adumile (杭州双绝).

5. Ubuchwepheshe Bokukhiqiza:

Ukukhiqizwa kwe-Xi Hu Long Jing kungubuciko beqiniso, obudinga ulwazi lonjiniyela kanye namakhono amaningi. Ngokungafani namatiye amaningi aluhlaza asontwe aba yizingilazi noma iziphethu, i-Long Jing imiswa ibe yiqabunga eliyisicaba ngokucindezela ezindongeni zembangayi eshisayo. Yonke inqubo yenziwa ngesandla, kusukela ekuvuneni kuya ekomeleni kokugcina.

• Ukuvuna (采摘 — cǎi zhāi): Ukuvuna ngesandla kwenziwa emahoreni asekuseni kakhulu. Kuvunwa iqhwa elinamaqabunga angaba linye noma amabili, kukhethwa izimbiwa ngokuya ngokufana nokusha.

• Ukwandlala komcimbo / ukwandlala (摊放 — tān fàng): Amaqabunga avuniwe andlalwa ngongqimba oluncane emthunzini endaweni epholile amahora ambalwa (imvamisa amahora ayi-6–12) ukuze kususwe umswakama ongaphezulu kanye nokuqala ukukhula kwephunga. Ngalesi sikhathi, okuqukethwe amanzi emaqabungeni kwehla cishe ngo-15–20%.

• ‘Ukubulawa kokuhlaza’ kanye nokumiswa — Qingguo (青锅 — qīngguō): Isigaba esiyinhloko esihlanganisa ukumiswa kokuhlaza (杀青, shāqīng) nokumiswa kokuqala (整形, zhěngxíng). Amaqabunga agazingwa emabhodweni ensimbi ashisayo ezingeni lokushisa elingu-70–80°C. Umdwebi ngesandla ucindezela amaqabunga phansi nasezindongeni zebhodwe, ewenza umumo oyisicaba osabonakalayo. Ngalesi sifunda, ukuxutshwa kwama-enzyme kuyamiswa futhi iphunga elisha liyazinza.

• Ukubuyisa umswakama — Huichao (回潮 — huícháo): Ngemva kokugazingwa kokuqala, okusaqedwa kuyabuthwa kube yinqwaba futhi kuyekwe isikhashana. Umswakama ovela eziqubini usatshalaliswa phezulu kweqabunga, ulinganisa umswakama jikelele futhi wenze iqabunga lithambe kangcono ukuze lisebenze.

• Ukugazinga kokugcina nokwembulwa kwephunga — Huiguo (辉锅 — huīguō): Ukugazinga okuphethayo ezingeni lokushisa eliphansi — ngaphansi kuka-60°C. Ngalesi sigaba, kwakheka ukunambitheka nephunga lokugcina: iqabunga libushelelezi, licwebezele futhi libe liwugqinsi. Lapha umdwebi ubonisa amakhono aphakeme kakhulu, elawula izindlela eziyishumi ezingokwemfundiso zokusebenza ngesandla (十大手法, shí dà shǒufǎ): ‘ukunyakazisa’ (抖, dǒu), ‘ukubeka’ (搭, dā), ‘ukucindezela’ (捺, nà), ‘ukuzulazula’ (甩, shuǎi), ‘ukusunduza’ (推, tuī), ‘ukuvala’ (扣, kòu), ‘ukwandlala’ (拓, tuò), ‘ukucindezela’ (压, yā), ‘ukuhlikihla’ (磨, mó), ‘ukushayela’ (搓, cuō). Yonke le nqubo idinga ukuntula ngokuphelele kwephunga lokusha — ngisho nephunga elincane elishile lithathwa njengesici.

• Ukuhluza (分筛 — fēn shāi): Itiye eseliphelile liyahluzwa, lihlukaniswa ngosayizi futhi kususwe imvuthuluka yetiye.

• Ukulinganisa nokugcwalisa (挺长头 — tǐng chángtóu): Izingxenye ezinkulu zibuyiselwa ebhodweni ukuze kusetshenzwe ngokwengeziwe.

• Ukuhlanganiswa kweqoqo (归堆 — guīduī): Izingxenye ezifanayo ziyahlanganiswa ukuze kutholakale ikhwalithi ezinzile yomkhiqizo.

• ‘Ukwamukela umlotha’ — ukuvuthwa nge-lime engashisiwe (收灰 — shōuhuī): Isigaba sokugcina — itiye eseliphelile lifakwa ezitsheni zobumba nge-lime engashisiwe (生石灰) futhi liyekwe cishe isonto. I-lime idonsa umswakama osele kanye ‘nokunambitheka komlilo’ (火气, huǒqì), ivumela iphunga ukuthi libe msulwa futhi libe lincane. Lena yindlela yendabuko eyingqayizivele ku-Long Jing.

6. Izimpawu Zokuhlaziya Ngezitho Zomzimba:

• Ukubukeka kweqabunga elomile: Amaqabunga ayisicaba, abushelelezi, alinganayo, acijile, afana ‘nolimi lwendlovu’ (雀舌, quèshé) noma ‘ukuhlangana kwenkemba’. Usayizi ufana, iqabunga liqondile futhi licijile (挺直尖削). Umbala — kusukela kokuluhlaza okuncane okucwebezelayo (嫩绿光润) kuya ekuhleni okuphuzi-oluhlaza okuhlukile ‘kwelayisi elingagaywanga’ (糙米色, cāomǐ sè) — lokhu okuphawulekayo kakhulu etiye elivela e-Mount Shifeng. Ubuso beqabunga bushelelezi, bungase bube nokucwebezela okuncane okunamafutha.

• Iphunga leqabunga elomile: Elihlanzekile, elihlanzekile, elinethoni ephawulekayo yezimbali zikabhontshisi oluhlaza (豆花香, dòuhuā xiāng) — kufana nezimbewu ezintsha zikaphizi noma ubhontshisi oluhlaza. Ezinhlobonhlobo eziphakeme zetiye lasentwasahlobo, kunethoni encane yama-chestnut (嫩栗香, nèn lì xiāng). Kungase kube khona iphunga elincane lezimbali elifana ne-orchid (etiye elivela e-Mount Shifeng). Ubuchwepheshe bendabuko abuvumeli iphunga ‘lomlilo’ elizwakalayo.

• Iphunga lokukhishwa: Lihlanzekile, lihlala njalo, lihlaziyekile. Amaphunga afanayo ayabusa — iphunga lezimbali zebhontshisi, ubumnandi obuluhlaza obuncane, ukugazinga okuncane kwe-chestnut. Etiye elivela endaweni yase-Shifeng, kukhona iphunga elibonakalayo le-orchid. Iphunga liyavela kancane kancane ngokuthululwa ngakunye.

• Ukunambitheka: Kugcwele kodwa kuthambile. Kuyazwakala ukusha (鲜爽, xiānshuǎng) — iphunga elikhulu le-‘umami’, elidalwa ukuphakama kwama-amino acid. Ukunambitheka okumnandi okuhlala isikhathi eside nobumnandi obuthambile, obugudlayo (甘醇, gānchún — ‘ubumnandi obuthambile’). Umzimba uphakathi, ulinganiselwe (醇厚, chúnhòu — ‘ubumnandi obugcwele’), ngaphandle kokubaba okukhulu. Ukunambitheka okuphumayo kuhlala isikhathi eside, kuhlaziya, futhi kubuye nobumnandi (回甘, huígān). Kumakha okugazingiwe kwama-chestnut, imifino emisha, ne-orchid kuyazwakala.

• Umbala wokukhishwa: Oluhlaza okhanyayo, ohlanzekile futhi ocacile, onombala omncane ophuzi-oluhlaza (嫩绿明亮). Etiye lezinga eliphezulu, licwebezela njengekristalu, ‘liyaphila’.

• Izibi zetiye (iqabunga eliselinsizweni): Amaqabunga alinganayo, aphelele, aqinile kanye namaqhwa aluhlaza okhanyayo, agcina umumo ‘iqhwa elilodwa — iqabunga elilodwa’. Iqabunga lithenda, lifana, lingenalwele.

7. Ukwakheka Kwamakhemikhali:

I-Xi Hu Long Jing ihluke ngokuqukethwe okuphezulu kwezinto eziphilayo. Iphrofayli yamakhemikhali incike kuhlobo lwezitshalo, isikhathi sokuvuna kanye nobuchwepheshe bokukhiqiza, kodwa izinkomba eziphawulekayo zinganikezwa:

• Amapholifenoli (ama-catechin): Okuqukethwe amapholifenoli etiye kucishe kube ngu-13–20% wobunzima obomile. Ingxenye ebusayo yi-epigallocatechin gallate (EGCG), enikeza izakhiwo ezinamandla zokulwa ne-oxidation. Okuqukethwe ama-catechin ohlotsheni lwe-Quntizhong cishe kungu-12.1%. Ngenxa yokuvuna kwasekupheleni kwentwasahlobo nobuchwepheshe obumnene, isilinganiso samapholifenoli kuma-amino acid (酚氨比, fēn’ān bǐ) sihlala siphansi ngokusesilinganisweni, okuyikona okwenza ubumnandi obuthambile ngaphandle kokubaba okukhulu.

• Ama-amino acid: Okuphakeme — kufika ku-4.46% (ngokocwaningo lwamatiye aluhlaza adumile angama-20 aseShayina — inkomba ephakeme kakhulu phakathi kwezinsiza ezihloliwe). I-L-theanine (茶氨酸, chá’ānjīsuān) iningi, okucishe kube ngaphezu kuka-50% wephrofayli yama-amino acid. I-L-theanine yiyo ebanga ukuzwakala kokusha, ‘umami’ kanye nomphumela omncane wokuphumula.

• Ama-alkaloid: Okuqukethwe i-caffeine cishe kungu-4.0–4.8% wobunzima obomile (ngokwemibhalo yesayensi — kufika ku-4.81%, okungenye yezinkomba eziphakeme kakhulu phakathi kwamatiye aluhlaza aseShayina). Kukhona futhi i-theobromine ne-theophylline ngamanani amancane.

• Amavithamini: I-Vitamin C — 100–300 mg ku-100 g yetiye elomile (eqabungeni elisha ngokwezinga elithi ‘iqhwa elilodwa — iqabunga elilodwa’ — ngaphezu kuka-1%). Amavithamini eqembu B: i-B₁ (thiamine) — ≈0.5 mg/100 g, i-B₂ (riboflavin) — ≈1.5 mg/100 g, i-B₃ (pantothenic acid) — ≈1.8 mg/100 g, i-PP (nicotinic acid) — ≈6.5 mg/100 g. Iphinde ibe ne-vitamin A, i-vitamin E, ne-folic acid.

• Amaminerali: I-fluoride (isiza ukuvikela uqweqwe lwamazinyo), i-potassium, i-magnesium, i-zinc, i-iron, i-manganese, i-selenium.

• Amafutha angahwamuki nezinye izingxenye: Izinhlanganisela eziphunga eziguquguqukayo zihlanganisa i-linalool, i-geraniol kanye namanye ama-terpenoid, akha isixube sezimbali nebhontshisi esiphambili. Kukhona futhi ushukela oncibilikayo emanzini ne-pectin, okunikeza ukukhishwa ‘umzimba’ othambile.

• Qaphela: izinkomba zincike kakhulu kuhlobo lwezitshalo, isikhathi sokuvuna, ukuphakama kwensimu kanye nobuchwepheshe bokukhiqiza. Itiye lasentwasahlobo elivela eQuntizhong, njengokujwayelekile, linezinga eliphakeme kakhulu lama-amino acid kanye nephrofayli elinganiselwe kakhulu.

8. Izakhiwo Ezinomthelela Omuhle:

• Umsebenzi onamandla wokulwa ne-oxidation: Ama-catechin, ikakhulukazi i-EGCG, asebenza ngempumelelo ekunqandeni ama-free radical, ehlisa ukucindezeleka kwe-oxidative kanye nezinqubo zokuguga kwamaseli.

• Umphumela wokuvuselela nokwenza ngcono imisebenzi yokuqonda: I-caffeine ivuselela isimiso sezinzwa esimaphakathi, yandisa ukugxilisa ingqondo, ukusebenza kanye nesivinini sokusabela. Ngesikhathi esifanayo, i-L-theanine yenza kunciphe umphumela we-caffeine, ihlinzeka ngamandla aphansi, ahamba kancane ngaphandle kwesiqongo esibukhali nokuwa.

• Ukuqinisa isimiso senhliziyo nemithambo yegazi: Amapholifenoli ne-vitamin C kuhlinzeka ngokwehla kwezinga ‘le-cholesterol embi’ (i-LDL), kuqinise izindonga zemithambo futhi kulinganisele umfutho wegazi.

• Ukwenza ngcono ukugaya: Kuvuselela ukukhishwa kwama-enzyme okugaya, kusiza ukuhlukaniswa kwamaprotheni namafutha, kusiza lapho uzizwa usinda emva kokudla.

• Umphumela wokulwa namagciwane: Amapholifenoli etiye nezinto ezishayiwe zivimbela ukukhula kwamagciwane ayingozi, zenza umphefumulo ube muhle (zisusa iphunga elibi elivela emlonyeni).

• Ukuxhasa i-metabolism nokulawula isisindo: I-caffeine nama-catechin asheshisa umgudlanyuma futhi asiza ekuhlukanisweni kwamafutha.

• Umphumela wokuchama: I-theobromine ne-theophylline zinomphumela omncane wokuchama, osiza ekukhipheni uketshezi oluningi.

• Ukuvikela amazinyo: I-fluoride etholakalayo iqinisa uqweqwe lwamazinyo futhi yandisa ukumelana nokubola kwamazinyo.

• Kubalulekile: lezi zakhiwo ezibaluliwe zisekelwe emininingweni etholakala emphakathini ngokwakheka kwetiye eluhlaza futhi akuzona izincomo zezokwelapha.

9. Ukuhluza:

• Izinga lokushisa lamanzi: 80–90°C (isincomo sezinhlobo eziphakeme — 85°C; sebenzisa amanzi apholile ngemva kokubilisa cishe imizuzu engu-2). Amanzi akufanele abile kakhulu — ukushisa ngokweqile kucekela phansi iphunga elintekenteke futhi kwandise ukubaba.

• Inani letiye: 3 g ngamanzi angu-150 ml.

• Isitsha: Ingilazi yengilazi (玻璃杯, bōli bēi) — indlela engcono kakhulu yokubuka ‘ukusina’ kwamaqabunga emanzini. Kungenzeka futhi kusetshenziswe i-gaiwan emhlophe yobumba (白瓷盖碗, bái cí gàiwǎn) enomthamo ongu-150 ml — ivumela ukulawula ngokunembile isikhathi sokumunca futhi kuhlolwe kangcono iphunga.

• Inqubo:

  1. Shisisa isitsha ngamanzi ashisayo, uwakhiphe.
  2. Thela u-3 g wetiye engilazini noma ku-gaiwan.
  3. Thela amanzi kufike ku-1/3 womthamo — nyakazisa isitsha, ‘umanzise’ itiye (润茶摇香, rùnchá yáoxiāng) futhi uvule amaphunga okuqala.
  4. Thela amanzi kuze kube ngu-7/10 womthamo.
  5. Ukumunca kokuqala — imizuzu engu-1–2.
  6. Ukuthululwa okulandelayo — yandisa isikhathi ngemizuzwana engu-30. Itiye likwazi ukumunca izikhathi eziphelele ezintathu.

• Qaphela: itiye elisha (lesivuno esisha) kunconywa ukuthi liyekwe amasonto angu-1–2 ngaphambi kokuba liphuzwe, ukuze kuhambe ‘ukushisa komlilo’ (火气) okuvela ekugazingweni — lokhu kwehlisa umthwalo esiswini. Akunconywa ukuphuza i-Long Jing enamandla ngesisu esingenalutho. Ukufiphala okuncane kokukhishwa okupholile (茶乳凝, chá rǔ níng — ‘inzika yobisi yetiye’) — yinto evamile ngokomzimba, engathinti ikhwalithi.

10. Ukugcinwa:

• Gcina esitsheni esivaleka kahle — embizeni yobumba, yengilazi noma yethini — endaweni eyomile, epholile futhi emnyama, kude namaphunga angaphandle.
• Izinga lokushisa elifanele lokugcina — 0–5°C (isilokishini), egunjini elihlukile, ungavumeli ukuthi lithinte ukudla okunamaphunga aqinile. Izinga lokushisa eliphansi libaluleke kakhulu ekulondolozeni ukusha kwamatiye aluhlaza entwasahlobo.
• Gwema ukukhanya, umswakama nokushisa — okuyizitha ezinkulu zetiye eluhlaza.
• Indlela yendabuko: ukugcinwa ezitsheni zobumba ezinenzika engashisiwe (noma i-silica gel) ukuze kulawulwe umswakama. I-lime kufanele ishintshwe njalo ezinyangeni eziyisi-1–2; i-silica gel — ngemva kokushintsha umbala (ingomiswa futhi isetshenziswe futhi).
• Isikhathi sokugcinwa uma izimo zihlonishwa — kufika ezinyangeni eziyi-18, kodwa ukuze kutholakale injabulo enkulu kunconywa ukuphuza phakathi nezinyanga eziyi-6–8 ngemva kokuvuna.

11. Intengo Nokungelona Iqiniso:

I-Xi Hu Long Jing ingelinye lamatiye abiza kakhulu emhlabeni. Intengo inqunywa yizinto eziningana ezibalulekile: indawo yokukhiqiza (itiye elivela enkabeni ye-Xihu libiza ngaphezulu ngo-30% kunelivela ezigodini zase-Qiantang nase-Yuezhou), isikhathi sokuvuna (i-mingqiancha ibiza ngokuphindwe kaningi kune-yuqiancha), uhlobo lwezitshalo (i-Quntizhong ihlonishwa kakhulu kune-Longjing 43), ukusebenziseka ngesandla noma ngomshini, kanye nezinga lekhwalithi. Indawo yamasimu etiye endaweni yase-Xihu icishe ibe ngamahektha ayi-1524 kuphela, okuwukunciphisa kakhulu umthamo wokukhiqiza we-Xi Hu Long Jing yangempela.

• Ungakugwema kanjani ukukopela:

  • Thenga kubadayisi abathembekile, abasebenza ngamatiye waseShayina asezingeni eliphezulu, futhi uqinisekise ukuthi kukhona i-hologram yophawu lwendawo enekhodi eyingqayizivele (eskenwa ukuze kuqinisekiswe ubuqiniso).
  • Hlola ukubukeka kwangaphandle: i-Long Jing yangempela yezinga eliphezulu inomumo oyisicaba olinganayo, iqabunga liphelele, ngaphandle kwemvuthuluka eningi. Umbala oluhlaza ogqamile ngaphandle kwethoni ephuzi ungasikisela itiye okungelona elivela endaweni yase-Xihu noma elikhiqizwe ngomshini.
  • Hlola iphunga: i-Long Jing yangempela inuka imifino emisha nobhontshisi, ngaphandle kwemisindo eqinile okungeyona kanye nephunga ‘wezokwelapha’.
  • Hlola ukukhishwa: kuhlanzekile, kucacile, kuluhlaza okhanyayo. Ukukhishwa okufiphele noma okudlubulundayo — kungukungabaza.
  • Naka intengo: intengo ephansi ngokungemukeleki — kuwuphawu oluqinisekile lomgunyathi. Uma ‘i-Xi Hu Long Jing’ inikezwa ngentengo yetiye elijwayelekile — cishe itiye elisuka ezindaweni zangaphandle noma elisuka kwesinye isifunda.
  • Isikhathi sokuvela emakethe: i-Xi Hu Long Jing yangempela esuka endaweni enkabeni ivela kungakabi ngaphambi kwezinsuku ezingama-20 ku-March. ‘Ukuvuna kokuqala’ ngezinsuku zokuqala zika-March okubhalwe ‘Xihu’ — cishe kungu-the ovela ezigodini zase-Qiantang noma e-Yuezhou.

12. Amaqiniso Athakazelisayo:

• Izihlahla zetiye ‘zombusi’ eziyishumi nesishiyagalombili, ezanikezwa u-Qianlong, zisakhula e-Shifeng ngaphandle kwethempeli lase-Hugongmiao futhi zibiyelwe ngothango lwamatshe. Itiye elivela kuzo alithengiswa — lihlala liwuphawu nendawo yokuvakasha.
• Izindlela ‘eziyishumi zokusebenza ngesandla’ zokugazinga i-Long Jing zidluliselwa kusuka kumfundisi kuya kumfundi ezizukulwaneni ngezizukulwane. Abadwebi abangcono kakhulu bayakwazi ukugazinga cishe u-250 g wetiye eliphelile ngesikhathi esisodwa (cishe imizuzu engu-40–50 umsebenzi oqhubekayo wezandla ebhodweni elishisayo). Ngosuku olulodwa, umdwebi onolwazi angasebenzisa okungaphezu kuka-2–2.5 kg wetiye eliphelile.
• E-Hangzhou kune-National Tea Museum of China (中国茶叶博物馆, Zhōngguó Cháyè Bówùguǎn) — okuwukuphela komnyuziyamu kahulumeni ezweni, onikezelwe kwisiko letiye, onamakhampasi amabili: i-Shuangfeng ne-Longjing.
• Ukuhlanganiswa kwe-Long Jing namanzi omthombo ovela e-Hupao (虎跑泉, Hǔpǎo Quán) kubizwa ngokuthi ‘amaparele amabili ase-Hangzhou’ (杭州双绝) — lokhu kungenye yemidwebo edume kakhulu kwisiko letiye laseShayina.
• Ngokohlelo lokuhlukanisa ngamazinga ngokwezinga le-GB/T 18650-2008, u-Long Jing uhlukaniswe amazinga ayisithupha ekhwalithi: kusukela ‘Phezulu Kakhulu’ (特级, tèjí) kuya ‘Kweyesihlanu’ (五级). Ku-Xi Hu Long Jing, ngokwezinga lomkhakha i-GH/T 1115-2015 kwengezwe isigaba ‘se-Jingpin’ (精品, jīngpǐn) — ‘umsebenzi wobuciko’, ngaphezu kwesigaba Esiphakeme, esakhiwe ama-bud okusa kakhulu futhi athambile.

13. Ukuqhathaniswa namanye amatiye aluhlaza adumile aseShayina:

• Bi Luo Chun (碧螺春, Bìluó Chūn): Isuka esifundazweni sase-Jiangsu. Ngokungafani ne-Long Jing eyisicaba, isongwe yaba yiziphethu eziqinile ezinobovu obuningi. Iphunga linjengezimbali nezithelo kakhulu, ukunambitheka kumnandi futhi kuthambile, okunamaphuphu ezithelo ezigqamile. I-Long Jing ‘yesakhiwo’ ngokwengeziwe, inokugazingwa kwe-chestnut.

• Huangshan Mao Feng (黄山毛峰, Huángshān Máo Fēng): Isuka esifundazweni sase-Anhui. Iqabunga lisongwe laba ngesimo ‘sezilimi zezinyoni’ ezinobovu obumhlophe obuningi. Iphunga lithambe ngokwedlulele futhi liyimbali, ukunambitheka kuthambile futhi kuntekenteke, kungagcwele kakhulu kune-Long Jing. I-Long Jing ihluke ngomuzwa oqinile ‘we-umami’ kanye nokunambitheka kwe-chestnut okuphumayo.

• Liu’an Gua Pian (六安瓜片, Liù’ān Guā Piàn): Isuka esifundazweni sase-Anhui. Ihluke ngenxa yokuthi yenziwa ngamaqabunga kuphela, ngaphandle kwamaqhwa neziqu. Umumo — ‘izimbewu zamathanga’ eziyisicaba. Iphunga lijiyile, linjengotshani; ukunambitheka kugcwele futhi kuqinile, okunamaphuphu ezimbewu ezigazingiwe. I-Long Jing ithakaselisa kakhudlwana futhi iyintsha.

• Taiping Hou Kui (太平猴魁, Tàipíng Hóu Kuí): Isuka esifundazweni sase-Anhui. Ihluke ngamaqabunga amakhulu ayisicaba (amakhulu kunawo wonke phakathi kwamatiye aluhlaza adumile). Ukunambitheka — kunephunga le-orchid eligqamile nokujula okuncane, okunjengotshani. I-Long Jing ihlangene kakhulu futhi ‘inebhontshisi’ ephunga.

• Anji Bai Cha (安吉白茶, Ānjí Bái Chá): Isuka esifundazweni sase-Zhejiang. Nakuba igama lithi ‘white’ esihlokweni, lingetiye eliluhlaza. Yenziwe ngama-bud ane-albino anamazinga aphakeme kakhulu ama-amino acid (6–7%). Ukunambitheka kumnandi ngokugqamile, okunomuzwa we-‘umami’. I-Long Jing inephrofayli eyinkimbinkimbi ye-chestnut nebhontshisi, kanti i-Anji Bai Cha ‘ubumnandi obusha’ obugcizelelwe.

Ekuphetheni:

I-Xi Hu Long Jing akuyona nje isiphuzo, kodwa ingamagugu aphilayo amasiko, aqashelwa ezingeni eliphezulu lomhlaba wonke. Eqabungeni layo eliyisicaba eliluhlaza okotshani, kunamakhulu eminyaka wobuciko bomdwebi wetiye lase-Hangzhou, isimo sezulu esiyingqayizivele se-West Lake kanye nefilosofi yokuvumelana kwemvelo nomuntu. Iphunga elisha lebhontshisi ne-chestnut, ukunambitheka okumnandi okuthambile nokunambitheka okuhlala isikhathi eside okubuya kanye nokukhishwa okucwebezelayo okuluhlaza — konke lokhu kwenza i-Long Jing ibe yindlela enhle kulabo abafuna ubumsulwa nobuhle enkomishini yetiye eluhlaza. Yihlule ngamanzi athambile, ungawashisi ngokweqile futhi ungasheshi — futhi leli tiye lizokwembulela lowo buhle obuthule okwamakhulu eminyaka bezaziyo izimbongi nababusi baseShayina.